Pan-roasted Hudson Valley Magret Of Duck Breast Recipe
Hudson Valley Foie Gras, Local Apples, Spiced Apple Cider and Bual Madeira
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Ingredients
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Duck Breast
Foie Gras
Apple Cider Reduction
Local Apples
Method
Preparing Duck Breast
- 1
Score the Skin
Using a sharp knife, lightly score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat.
- 2
Season the Duck
Rub the scored duck breasts with salt and black pepper, ensuring they are evenly coated.
- 3
Pan-Roast the Duck
Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium and render the fat for about 6-8 minutes until the skin is crispy and golden brown. Flip and cook for an additional 4-5 minutes for medium-rare. Remove from heat and let rest.
Preparing Foie Gras
- 4
Season the Foie Gras
Sprinkle the foie gras with sea salt, black pepper, and drizzle with sherry vinegar. Let it sit for 10 minutes to absorb the flavors.
- 5
Sear the Foie Gras
In a hot skillet, sear the foie gras for about 1-2 minutes on each side until golden brown. Remove and set aside to drain on paper towels.
Making Apple Cider Reduction
- 6
Simmer Cider and Madeira
In a saucepan, combine spiced apple cider and Bual Madeira. Bring to a boil and then reduce to a simmer, cooking until the mixture is reduced by half and slightly thickened, about 15-20 minutes.
Cooking Local Apples
- 7
Sauté Apples
In a separate skillet, melt butter over medium heat. Add the sliced local apples, brown sugar, and cinnamon. Cook until the apples are tender and caramelized, about 5-7 minutes.
Plating
- 8
Assemble the Dish
Slice the rested duck breast and arrange it on a plate. Add the caramelized apples and a piece of seared foie gras on top. Drizzle the apple cider reduction around the plate for a finishing touch.